Prepare a wood-fired grill. Drizzle sourdough with olive oil and grill. Place warm toast on a plate, and top each piece with 2 ounces Crab Salad. Dress each crostini with Nasturtium Vinaigrette. Garnish with radishes, chive blossoms, fennel fronds, and nasturtium petals. Finish with light sprinkle of Maldon sea salt, and a drizzle of olive oil.